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Saturday, January 7, 2012

Blueberry Crumb Cake

So, how's everyone doing with their New Year's Weight Loss Resolutions? Me? I'm doing fine. You see, I play it safe. I don't make them. Well, I do, but they are never food-related. I make no secret that I have a wicked sweet tooth. I love dessert. I just try to resist going back for seconds.

So, about that healthy eating thing that kicks into full gear in January... how about blueberries? They're loaded with vitamins and antioxidants. They're terrific with some Greek Yogurt. Absolutely! But, that's not what I did with the blueberries I couldn't resist buying. I wanted to bake something for breakfast. I blame it on the Blue Bottle Coffee that I bought, while we were in San Francisco. Wow, is that ever great coffee! So, I decided to bake a crumb cake. To be on the safe side, I chose a recipe from Ina Garten. I trust her recipes.

The streusel is easy to make-- flour, white and brown sugar, cinnamon and a touch of nutmeg. Now, we add one stick of unsalted butter that's been melted, and blend it all together.

The cake batter: anytime I see sour cream as an ingredient, I anticipate a really moist cake. The batter begins with 6 tablespoons of unsalted butter and sugar. Be sure to cream it with a mixer for 4-5 minutes. We want lots of air and fluffy goodness. Then, we add eggs, vanilla, lemon zest and then the rest of the dry ingredients-- flour, sugar, salt, baking powder and soda. (Don't worry, a printable recipe card is at the end of this post.) I usually let my husband lick the beater blades. But, this time, I had to dip my fingers around the edges. This batter tastes great!

Very gently, fold about a cup of blueberries (I added a bit more).

Evenly spread the batter into a prepared 9" cake pan. I used a Springform Pan with parchment paper on the bottom.

With your hands, mix up the streusel topping, and then evenly spread it on top of the cake batter.

Bake at 350F for 40-50 minutes. The aroma is so good, while it bakes! I checked mine at 40 minutes with a toothpick, but the center needed about five more minutes. Cool. NOTE: I like to eat my coffee cakes on the warm side, so I let it cool for about 20 minutes.

I'll bet this cake would look pretty with a dusting of powdered sugar. I didn't want to do that, because I prefer to dust by the slice.

VERDICT: This is "bakery good". The cake is really moist. It's not super sweet. The crumb topping is just how it should be. Need I say more? Ina Garten has great quality control in any recipe she posts. This is a coffee cake I would serve to any guest in my home. I think this recipe would work as muffins, too.

I justify fruit and cake for breakfast as perfectly acceptable. I just have to swim a few extra laps. Next week.

I always post a printable recipe card at
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recipe cards with Safari, Mozilla, Google Chrome and Internet Explorer.If you still can't view the recipe card, all of my recipes are stored on Key Ingredient, by clicking here.If you still can't figure out how to view the printable recipe card, please email me at foodiewife@gmail.com and I am happy to help

WOW, that's a pretty cake! I love blueberry crumb cake. Reminds me of childhood. And I don't make food related resolutions either - what's the point??? I'm just gonna eat what I make. :) Happy New Year!

I was just telling myself that I am going to stop making so many desserts!!! I am so glad I stopped by to discover this amazing "breakfast". Breakfast is something, I should never go without ;) I will definitely be making this soon. Thanks for sharing. I hope you are doing well :)

Welcome!

Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

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